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首页> 美国卫生研究院文献>Molecules >A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions
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A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

机译：初榨椰子油乳液和市售食品补充剂乳液的理化性质比较研究

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摘要

Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3 exhibited the smallest droplet size of 3.25 µm. The pH for the emulsion samples ranged from 2.52 to 4.38 and thus were categorised as acidic. In a texture analysis, C2 was described as the most firm, very adhesive and cohesive, as well as having high compressibility properties. From a rheological viewpoint, all the emulsion samples exhibited non-Newtonian behaviour, which manifested as a shear-thinning property. The G'G'' crossover illustrated by the VCO emulsion in the amplitude sweep graph but not the other commercial samples illustrated that the VCO emulsion had a better mouthfeel. In this context, the VCO emulsion yielded the highest zeta potential (64.86 mV), which was attributed to its strong repulsive forces, leading to a good dispersion system. C2 comprised the highest percentage of fat among all emulsion samples, followed by the VCO emulsion, with 18.44% and 6.59%, respectively.
机译：食品制造商对通过使用有益油（例如鱼油和初榨椰子油（VCO））将乳液型产品开发为营养食品感兴趣。在这项研究中，对VCO水包油乳液的理化性质进行了研究，并将其与其他市售水包油乳液产品（C1，C2，C3和C4）进行了比较。 C3的最小液滴尺寸为3.25 µm。乳液样品的pH值在2.52至4.38之间，因此被归类为酸性。在质构分析中，C2被描述为最牢固，非常粘合和内聚的，并具有高压缩性。从流变学的观点来看，所有乳液样品均表现出非牛顿性，这表现为剪切稀化性质。振幅扫描图中的VCO乳剂说明了G'G''交叉，但其他商业样品没有说明VCO乳剂具有更好的口感。在这种情况下，VCO乳液产生了最高的ζ电位（64.86 mV），这归因于其强大的排斥力，从而导致了良好的分散体系。在所有乳液样品中，C2所占的脂肪百分比最高，其次是VCO乳液，分别为18.44％和6.59％。

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